Welcome to Vanitha Recipes. The recipes found here are all recipes translated from vanitha magazine published from Kerala, a southern Indian state. Vanitha is a popular women’s magazine sought after by men and women alike. A number of recipes appear in this magazine but those who cannot read malayalam find it difficult to refer it. Hence, an attempt is being made to translate the recipe sections into english.
- 14 pieces of chicken medium pieces
- 4 cups of coconut milk
- 2 potatoes
- 250 gms sliced onions
- 25 gms cut green chillies
- 5 gms ginger sliced
- 1 tsp. ginger and garlic sliced
- 100 gms coconut oil
- 1 tsp. chilli powder
- 1 1/2 tsp. coriander powder
- 1/2 tsp. turmeric powder
- 2 pinches of garam masala powder
- Few slices of shallots
- Few curry leaves
- salt as per taste
- 1 tblsp. vinegar
- Heat oil and saute onions, ginger, green chillies and curry leaves until golden colour.
- Put in and saute garlic-ginger paste, chilli powder, coriander powder and turmeric powder.
- Add a little of the coconut milk and water and put in the chicken pieces and cubed potatoes to cook.
- After the chicken has cooked add vinear, salt and garam masala.
- Lastly add rest of the coconut milk and sauted shallots.
- Chicken pieces – 1/2 kg
- Ginger – 1/4 inch
- Garlic – 8 cloves
- Black pepper – 4 tsp.
- Grated Coconut – 1/2 (or 1 side)
- Oil/vanaspati – 50 gms.
- Trurmeric powder – 1/4 tsp.
- Cinnamon – 1/2 inch piece
- Cloves – 3
- Water – 1 cup
- salt as per taste
- Ghee – 2 tblsp.
- Grind together ginger, garlic, black pepper and coconut.
- Heat the oil and roast cinnamon and cloves.
- Put in the chicken pieces and the ground masala and saute.
- Add 1 cup water and let it cook for 15 minutes.
- In a heavy bottomed pan add the ghee and when it is hot put in the cooked chicken pieces and fry till crispy.
- Fish pieces – 8 pieces
- Dried red chillies without seeds – 1/2 cup
- Onions – 1/4 cup
- Cumin – 1/4 tsp.
- Ginger – 1 inch
- Garlic – 1
- Turmeric – 1/2 tsp.
- Fried coconut – 3 tblsp.
- Vinegar, salt – as per taste
- Tamarind (Vallan Pulli) – 1 full tsp.
- Coconut milk – 3/4 cup
- Grind ginger and garlic together. Grind onion separately.
- Grind red chillies, cumin, tamarind and turmeric powder together.
- Grind the fried coconut to paste.
- Heat oil and saute onions until brown then add the ginger garlic paste and further saute it until brown.
- Now add the chilli, cumin paste and saute.
- Add the fish pieces , salt and vinegar. Cover and cook.
- When fish pieces are half done, add the coconut paste with a little water.
- Before lifting off the fire add the coconut milk and let it cook until the gravy is thick enough for your choice.
Jotting down recipes was a passion since my childhood days. I used to watch my mother collect recipes from books and telling us that she will give us these recipes when we are married of. Anyway, she forgot all about it but I started following her footsteps. I started buying recipe books. Going to the library became a routine. I used to go and search for cooking books and look at all the wonderful colours food can offer us.
The only hurdle for me during my childhood days in reading these recipes was that they were all in malayalam. Being brought up outside kerala, malayalam was not my strong point. This hurdle fell off to some extent when my grandpa started teaching me malayalam alphabets whenever I went to kerala to visit him. Gradually, I started joining the letters together and started reading.
Everytime I go back to India, my mother keeps all the vanitha magazines for me to take the recipe section back to South Africa. While going through these sections, I thought of those people like my daughter who does not know to read malayalam but would like to try these recipes. So, here comes the motivation for my blog. I tried to contact malaya manorama for permission but did not get any reply. All the recipes in this blog are the recipes from different issues of vanitha magazines. I hope this blog would help those who have a passion for cooking.